Earl Grey Tea Loaf
12 oz dried fruit ~ dates, raisins, apricots
Soak in 3/4pt of Earl Grey Tea overnight.
Add two beaten eggs, 10oz of self raising flour and 8 oz of soft brown sugar, and 1 tsp of cinnamon.
Bake for one and a half hours at 160 C in a fan oven. Cool on a tray.
8 oz plain flour
8 oz butter
4 oz icing sugar
4 oz cornflour
2 tbsp of chopped lavender leaves
Combine ingredients in a bowl, roll out dough to a depth of ¼”.
Cut out required shape and bake for approx 20 mins at 180c.
Biscuits should be a pale, golden colour when cooked, leave to cool on tray.
12oz plain flour
1tsp of bicarbonate
3 tsp ground ginger.
Add 6oz of soft brown sugar and 4oz butter.
Mix and add 3 tbsp of golden syrup and 1 egg.
Bring dough together, roll out, cut out shapes ~ we prefer hearts ~ and bake for approx 20mins at 180c. Cool on tray.
1 tbsp of golden syrup mixed with a little boiling water to dissolve
4oz self raising flour and 1 tsp bicarbonate
1 cup of oats
Cream the butter and sugar, add a dash of vanilla and the syrup and water. Stir in the flour and add the oats. Bring together as a dough and then roll into walnut sized balls. Place these on your baking tray and bake for about 15 minutes at 180c.
Leave to cool on tray.
For every 1lb of chopped quinces, allow 1 pint of water. Boil and simmer for about 1 hour. Sieve through a jelly bag or colander lined with a clean teatowel. Boil up resulting liquid 1lb of sugar for every pint of liquid, check for setting after 10 minutes. Pot into clean, sterilized jars, label and store in a cool, dark place.